Chemical changes in meat due to processing—A review

This publication has 47 references indexed in Scilit:

• Nutritional effects of food processing
  International Journal of Food Science & Technology, 1966
• MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATS
  Journal of Applied Bacteriology, 1962
• THE OCCURRENCE AND GROWTH OF STAPHYLOCOCCI ON PACKED BACON, WITH SPECIAL REFERENCE TOSTAPHYLOCOCCUS AUREUS
  Journal of Applied Bacteriology, 1962
• The effect of irradiation on the shrinkage temperature of collagen
  The International Journal of Applied Radiation and Isotopes, 1962
• ber das Wasserbindungsverm gen des S ugetiermuskels
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1962
• Treatment of meats with ionising radiations. VIII.—pH, water-binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP-ase activity of irradiated rabbit muscle
  Journal of the Science of Food and Agriculture, 1961
• BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION^a
  Journal of Food Science, 1960
• The effects of radiation on proteins
  The International Journal of Applied Radiation and Isotopes, 1959
• Combination processes
  The International Journal of Applied Radiation and Isotopes, 1959
• Studies on protein denaturation in frozen fish. II.—Preliminary freezing experiments
  Journal of the Science of Food and Agriculture, 1958